1 Navel Orange, Supreme Cut, Save Juice and Zest of the Orange.
1 Bag of Arugula
1 Pound of #1 Grade Yellowfin Tuna, Cut Into Blocks
4 Tablespoons of Olive Oil
Canola Oil, as needed
Salt and Pepper, as needed
Coriander, as needed
Method of Preparation:
Combine the olive oil, orange juice, and the salt and pepper to make the vinaigrette.
Combine the fennel and arugula in a bowl. Drizzle some of the vinaigrette into the mixture and lightly toss.
Coat your tuna blocks with coriander, salt, and pepper. Sear in a pan on high heat until a crust forms on the courtside of the tuna. This should take about 30 seconds per side.
Slice the tuna into 1/4 inch slices.
On the left side of an oval plate, mound the arugula and fennel mixture.
Arrange the orange supremes towards the front of the mound.
On a diagonal, arrange the shingles of tuna on the right side of the plate.
Top the tuna with fennel fronds, orange zest, and a light drizzle of the vinaigrette.
Enjoy with a New Zealand Sauvignon Blanc on a beautiful summer day.
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